Cream Cheese Snowflake Pancakes

Prep: 5 mins

Cook: 5 mins

Servings: 4

 

Ingredients:

8 ounces cream cheese, room temperature

8 large eggs

2 teaspoons pure vanilla extract

4 tablespoons butter, unsalted

 

Directions:

1. Soften cream cheese in microwave for 10 seconds.

2. In a medium bowl, whisk or beat eggs. Add cream cheese and vanilla. Whisk until well-incorporated and smooth. Batter will NOT be thick.

3. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Pour a small portion (about a 1/4 of the total amount) of batter into the heated pan - be cautious as batter will spread quickly. 

4. Cook until golden brown and set on the bottom, about 2 minutes (or less).

5. Flip and cook 1 more minute; transfer to a place and cover with foil.

6. Repeat with the remaining batter. 

7. Eat plain or garnish with maple syrup, chopped nuts, coconut, berries, etc. 

 

Notes:

1. Because the consistency of the batter is thin, the pancakes tend to be tricky and messy to flip while cooking. I've mastered the process over time and practice, but they taste just as good if they don't turn out pretty the first time! 

2. If you like coconut, these are wonderful cooked in coconut oil instead of butter.

3. When cooked just right, they look like beautiful snowflake crepes!